Chicken stomach in Korean. Recipe

Among other sub-products, chicken stomachs occupy a worthy place in nutrition and caloric content. However, the matter is complicated by the fact that not everyone loves this demand, and some people do not tolerate it. You can try, for example, to make chicken stomachs in Korean. The recipe for this national dish is not complicated at all. And the stomachs themselves are sold in any supermarket or on the market.

What is the use?

This byproduct contains folic acid. There is a lot of protein (up to 30%), vitamins, minerals, enzymes, necessary for humans. Therefore, probably, in the tradition of oriental cuisines there are recommendations for their constant use. By the way, that film, which we usually take off the product, was previously used (and even now used) in folk oriental medicine. It is removed, thoroughly washed and dried. Then tinder into powder. They say that it helps with many diseases of the digestive tract.

Well, and freed themselves from the films, the stomachs of chickens work well for increasing appetite, promote the growth of hair and nails, are useful for the skin. Improves the state of the human immune system.

Chicken stomach in Korean. Recipe

The dish has an amazing sour taste and unique taste. To cook chicken stomachs in Korean (a recipe for oriental cuisine), it will not take any grandiose effort and money. Everything is very simple. We need to take a kilogram of peeled offal, soy sauce, onions, garlic, coriander, lean oil.

Cooking

First, we cook the main ingredient. Usually the procedure takes quite some time, as the stomachs are cooked for a long time. We are ready to try to prepare them only after an hour and a half. When they become completely soft, we throw them back to the colander - let excess liquid drain off. In addition, the product must completely cool down. Then cut it into long thin strips and put it in a wide bowl. Onion cut into half rings and disassemble, to make long thin semicircular strips. In a bowl, pour the onion with a solution (5%) of acetic acid. We marin for about an hour, so that the onion gives its bitterness and becomes softer. By the way, it is possible to pass it with boiling water for the same purposes. Then strain and put onions in bowls on top of prepared stomachs. All topped with soy sauce (a couple of spoons). Preliminarily in sauce, we cultivate a spoonful of sugar and pepper black ground. In a frying pan, thoroughly calcine lean oil and pour it on top of the salad. Stir thoroughly. To the mass obtained, add chopped cilantro and pressed garlic. Mix again. Everything, chicken stomachs in Korean (recipe oriental) are ready for use. Yes, and most importantly: let the salad be infused for at least two or three hours. After that, you can eat with pleasure chicken stomachs in Korean.

Recipes for this salad can vary. Some prefer to add carrots and oriental spices for it. Then we cut the vegetable with straws and season with condiments, we put it into the salad at the final stage. Now you also know how to make chicken stomachs in Korean (the recipe with a photo was presented to your attention)!